Broccoli Cauliflower Salad

Ingredients:
1 bunch of broccoli, chopped
1/2 head cauliflower, chopped
1/2 c. raisins
1/2 purple onion, chopped
8 slices of bacon, cooked crisp and crumbled
1/4 c. sunflower seeds
1/3 c. mayonnaise
1/3 c. milk
1/4 c. sugar
3 Tbsp. vinegar

Directions:
Mix together the mayonnaise, milk, sugar and vinegar in a medium bowl. 

In a large bowl combine the broccoli, cauliflower, raisins, onion, bacon and sunflower seeds.  Pour dressing over top of the broccoli mixture.  This will keep for a couple days in the refrigerator.

NOTE~ When my mom makes it, she omits the sunflower seeds, raisins and onions because we are not huge fans of eating a ton of those.  Definatly worth trying though.  Also, I saw a few people use craisins instead of the raisins. 

Cookies and Cream Cheesecake Cupcakes

(Courtesy of Martha Stewart)

Ingredients:
42 cream-filled Oreos, 30 whole and 12 chopped up
2 lbs. cream cheese, room temperature
1 c. sugar
1 tsp. vanilla extract
4 large eggs, room temperature, lightly beaten
1 c. sour cream
Pinch of salt


Directions:
Preheat oven to 275 degrees.  Line standard muffin tins with paper liners.Place 1 whole cookie in the bottom of each lined cup.

With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed. Gradually add sugar, and beat until combined. Beat in vanilla.

Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed. Beat in sour cream and salt. Stir in chopped cookies by hand.

Divide batter evenly among cookie-lined cups, filling each almost to the top. Bake, rotating pan halfway through, until filling is set, about 22 minutes. Transfer to wire racks to cool completely. Refrigerate at least 4 hours (or up to overnight). Remove from tins just before serving.

Baked Chicken Wing Sandwich

(Courtesy of Mr Food)

Ingredients:
4 boneless, skinless chicken breast halves (about 1 lb.)
2 Tbsp. hot pepper sauce
1/2 c. chopped celery (1 stalk)
1/2 c. blue cheese salad dressing
4 slices mozzarella cheese
4 Kaiser rolls, split

Directions:
Preheat oven to 350 degrees.  Coat a rimmed baking sheet with cooking spray.

Brush chicken with hot pepper sauce and place on baking sheet.  Bake 20-30 minutes, or until chicken is cooked through and juices run clear.

In a small bowl, mix celery and dressing.  Place cooked chicken on rolls and top with dressing mixture and a slice of cheese.

Wrap each sandwich tightly in foil, place on a baking sheet, and heat about 15 minutes until warmed through.

Serve with additional hot pepper sauce as desired.

http://www.mrfood.com/Sandwiches/Baked-Chicken-Wing-Sandwich

Texas Barbecue Sauce

(Courtesy of Mr Food)

Ingredients:
2 c. water
2 c. ketchup
1/2 c. packed dark brown sugar
1/2 onion, chopped
2 Tbsp. prepared yellow mustard
2 tsp. hot pepper sauce
2 tsp. Worcestershire sauce

Directions:
In a large saucepan, combine all ingredients and bring to a boil over high heat, stirring frequently.

Reduce heat to medium-low and cook, stirring frequently, 30-40 minutes, or until sauce is thick and glossy.

http://www.mrfood.com/Sandwiches/Baked-Chicken-Wing-Sandwich

Lone Star State Fries

(Courtesy of Mr Food)

Ingredients:
1 Tbsp. paprika
1 tsp. chili powder
1 tsp. salt, divided
1/4 tsp. black pepper
6 potatoes (about 2 1/2 lbs.), with skin on
2 Tbsp. peanut oil

Directions:
Preheat oven to 425 degrees. 

In a large resealable plastic bag, combine paprika, chili powder, 1/2 tsp. salt and pepper.  Seal bag and shake to mix.

Cut each potato in half then each half into 4 flat wedges.  Add peanut oil and potatoes to seasoning in bag then close tightly and shake to coat well.

Spread potatoes in a single layer on a large rimmed baking sheet.  Bake 20-22 minutes, or until fork-tender.  Sprinkle with remaining 1/2 tsp. salt and serve immediately.

http://www.mrfood.com/Potatoes-Rice/Lone-Star-State-Fries-1623

Pizza Egg Rolls

(Courtesy of Taste of Home)

Ingredients:
1 lb. bulk Italian sausage
3/4 c. diced green pepper
1 garlic clove, minced
1 can (15 oz.) crushed tomatoes
1/4 c. tomato paste
1/2 tsp. salt
1/2 tsp. dried oregano
1/4 tsp. sugar
1/8 tsp. dried rosemary, crushed
Dash pepper
8 oz. cubed part-skim mozzarella cheese
13 egg roll wrappers
1 egg, lightly beaten
Oil for frying

Directions:
In a large skillet, cook sausage and green pepper over medium heat until meat is no longer pink.  Add garlic; cook 1 minute longer.  Drain.  Stir in the tomatoes, tomato paste and seasonings.  Bring to a boil.  Reduce heat; cover and simmer for 10 minutes.  Uncover and simmer 10 minutes longer.  Remove from the heat; cool for 20 minutes.  Stir in the cheese.

Place 1/3 c. sausage mixture in the center of each egg roll wrapper.  Fold bottom corner over the filling; fold sides toward center over filling.  Brush remaining corner with egg; roll up tightly to seal.

In an electric skillet or deep fryer, heat 1 inch of oil to 375 degrees.  Fry egg rolls in batches for 1-2 minutes on each side or until golden brown.  Drain on paper towels.

Cream Cheese-Bacon Crescents

(Courtesy of Kraft)

Ingredients:
1 tub (8 oz.) chive and onion cream cheese spread
3 slices bacon, cooked and crumbled
2 cans (8 oz.) refrigerated crescent dinner rolls

Directions:
Heat oven 375 degrees.  Mix together cream cheese and bacon until well-blended.

Seperate each can of dough into 8 triangles.  Cut each triangle lengthwise in half.  Spread each dough triangle with 1 generous tsp. of cream cheese mixture.  Roll up, starting at the shortest side of the triangle; place point-sides down on a baking sheet.

Bake 12-15 minutes or until golden brown.  Serve warm.

Note~ For a sweet version you can use strawberry cream cheese and substitute 3 Tbsp. chopped walnuts for the bacon.

Baked Spaghetti

(Courtesy of Taste of Home)

Ingredients:
1 pkg. (16 oz.) spaghetti
1 lb. ground beef
1 medium onion, chopped
1 jar (24 oz.) meatless spaghetti sauce
1/2 tsp. seasoned salt
2 eggs
1/3 c. grated Parmesan cheese
5 Tbsp. butter, melted
2 c. (16 oz.) 4% cottage cheese
4 c. (16 oz.) part-skim shredded mozzarella cheese

Directions:
Cook spaghetti according to package directions.  Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.  Stir in spaghetti sauce and seasoned salt; set aside.

In a large bowl, whisk the eggs, Parmesan cheese and butter.  Drain spaghetti; add to egg mixture and toss to coat.

Place half of the spaghetti mixture in a greased 9x13 baking dish.  Top with half of the cottage cheese, meat sauce and mozzarella cheese.  Repeat layers.

Cover and bake at 350 degrees for 40 minutes.  Uncover; bake 20-25 minutes longer or until cheese is melted. 

Tiny Sticky Pecan Bites

(Courtesy of sweetmakemesmile.blogspot.com)

Ingredients:
24 pecan halves
1 c. unbleached all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
3/4 c. whipping cream
1/2 c. packed brown sugar
1/2 c. sugar
1/2 tsp. ground cinnamon
2 Tbsp. unsalted butter, very soft


Directions:
Preheat oven to 400 degrees.  Position a rack in the lower third of the oven.  Lightly butter mini muffin pan unless they are nonstick.


Place a pecan in each muffin cup, top side down.


In a medium bowl, whisk together flour, baking powder and salt until combined.


With a rubber spatula, stir in cream just until combined.  The dough doesn't need to be perfectly smooth.  Let the dough rest for 2-3 minutes to firm.


Meanwhile, in a small bowl, mix together sugar and cinnamon.  Set aside.


On a lightly floured surface with a floured rolling pin, roll the dough to a rectangle shape about 12x7 inches and 1/4 inch thick.  Use a small offset spatula to spread the tough with soft butter, then sprinkle with a pinch of salt and brown sugar.  Starting at one long end, roll the dough tightly jelly-roll style.  Refrigerate at least 30 minutes.


Cut the dough crosswise into 24 equal pieces.  Place each piece of the dough into a mini muffin cup.


Bake until nice brown color, about 12-15 minutes.


Immediately turn the buns onto a sheet of parchment paper.  Do not wait or they may stick to the pan.  Serve warm.

Crab Rangoon Cups

(Courtesy of ilovepasta.com)

Ingredients:

1 can (6 oz.) white crabmeat, drained and chopped

4 oz. cream cheese, softened

2 Tbsp. mayonaise

1/2 tsp. Sriracha

2 tsp. finely sliced chives, plus more for garnish

Fresh ground pepper to taste

12 wonton wrappers

Directions:

Preheat oven to 350 degrees.  Spray a mini muffin tin with cooking spray.  Combine crab meat, cream cheese, mayonaise, Sriracha, chives and pepper in a bowl and mix until combined.  Place 1 won ton wrapper in each muffin cup.  The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly.  Fill the center of each won ton cup with crab/cream cheese mixture.  Bake about 15 minutes or until edges of cups are golden brown and filling is heated through.  Garnish with reserved chives.

Bacon and Eggs in Toast Cups

(Courtesy of thenoshery.com)

Ingredients:

6 slices of bread

6 slices of bacon

6 eggs

1/2 c. shredded cheese

Salt and pepper

Directions:

Preheat oven to 400 degrees.  Spray muffin pan with butter-flavored non-stick spray.

Using a cookie cutter, cut circles out of bread slices (about 3 inches in diameter).

Take bread circles and press them into the muffin pan, set aside.

Heat a large skillet on medium-high.  Cook bacon on the skillet until partially cooked but still pliable, about 3 minutes.

Shape bacon strips into the toast cups, fill with 1 Tbsp. of shredded cheese.  Place in the oven for 5 minutes, allowing the bacon to toast just a little more.  Remove from the oven.

Crack your egg and separate out most of the egg white.  Drop eggs into the cups, sprinkle with salt and pepper to taste.  Place back in the oven and cook until white begins to set, about another 8-10 minutes.  The yolk should be creamy.  

Remove from the oven when done and pop out using a spoon.  Serve warm.

Guinness and Onion Soup with Irish Cheddar Crouton

(Courtesy of Michael Chiarello- Food Network)

Ingredients:

2 Tbsp. extra-virgin olive oil

5 cloves garlic, minced

8 c. thinly sliced onions

Gray salt

1 Tbsp. fresh thyme leaves, chopped

1/4 c. sherry vinegar

1 1/2 c. dark beer (ex: Guinness)

6 c. beef stock

6 slices country bread, cut 1/2 inch thick, toasted

1/2 lb. Irish Cheddar cheese, thinly sliced

Directions:

Heat the olive oil in a large skillet over high heat.  Add garlic and cook briefly to release aroma.  Add onions, season with salt and cook for about 5 minutes, stirring often.  Reduce heat to low and cook for about 15 minutes, stirring occasionally, until the onions are golden brown.

Add the thyme, vinegar and beer.  Reduce beer by half and add the beef stock.  Bring to a simmer and cook for 10 more minutes.

Preheat the broiler.  Transfer soup to an ovenproof serving dish or individual ovenproof soup bowls.  Top with toasted bread slices and sliced Cheddar.  Broil until the cheese melts and starts to brown slightly.  Serve piping hot.

Gluten-Free Chili Cheese Fries

(Courtesy of Elisabeth Hasselbeck)

Ingredients:
1 bag (16 oz.) frozen gluten-free wedge cut potato fries
1 c. gluten-free beef broth
1/2 tsp. cornstarch
1 Tbsp. olive oil
1 red or green bell pepper, seeded and chopped
1/2 red onion, minced
2 garlic cloves, minced
1/2 tsp. salt
1/2 lb. lean ground beef
1 Tbsp. gluten-free mild chili powder
1/2 tsp. gluten-free ground cumin
1 can (15 oz.) kidney beans (drained and well rinsed)
2 c. shredded cheddar cheese

Directions:
Preheat oven to 400 degrees.

Divide the frozen fries between 2 baking sheets and bake them for 20-25 minutes or according to package directions.

While the fries are baking, place the beef broth and cornstarch in a small bowl and whisk until smooth.  Set aside.

Heat a large skillet over high heat and add the olive oil.  Add the bell pepper, onion, garlic and salt.  Cook, stirring often, until the pepper softens, 3-4 minutes.  Add the beef and cook for 1-2 minutes without stirring so it can brown.  Sprinkle the chili powder and cumin over the beef.  Continue to cook for 1 minute more, breaking up the beef with the back of a spoon.  Add the beans and the cornstarch mixture then reduce the heat to low.  Simmer for 15-20 minutes or until the mixture is thick. 

When the fries are crisp, transfer them to a 8x12 inch casserole.  Spoon the chili over the fries and sprinkle with the cheese.  Transfer the casserole to the oven and bake for 5-10 minutes, or until the cheese is bubbling and the chili is hot.  Serve immediately.

Tootsie Roll Fudge

(Courtesy of Taste of Home)

Ingredients:
1 tsp. plus 2 Tbsp. butter, divided
2 c. Tootsie Roll Midgees
2 Tbsp. peanut butter
3 3/4 c. confectioners' sugar
2 Tbsp. milk
1 tsp. pure vanilla extract
1 c. chopped pecans
1/3 c. M&M's

Directions:
Line a 9 inch square pan with foil.  Grease the foil with 1 tsp. butter; set aside.  In a heavy saucepan, melt the Toosie Rolls, peanut butter and remaining butter over low heat, stirring constantly.  Gradually stir in the confectioners' sugar, milk and vanilla (mixture will be very thick).  Fold in pecans.

Spread into prepared pan.  Using a sharp knife, score the surface into 1 inch squares.  Press a M&M candy into the center of each square.  Cool.  Using the foil, remove the fudge from the pan; cut into squares.  Store in an airtight container.

Orange Cream Cupcakes

(Courtesy of Elisabeth Hasselbeck)

Ingredients:

1 c. brown rice flour

1/2 c. coconut flour

1/3 c. tapioca starch

2 tsp. baking powder

1/4 tsp. xanthan gum

1/4 tsp. salt

1 c. granulated sugar

1/2 c. canola oil

2 eggs

Grated zest and juice of 1 orange

1/2 tsp. gluten-free orange extract

1/2 c. 2% milk

8 oz. gluten-free reduced fat cream cheese (room temperature)

1/2 c. powdered sugar

1/2 c. gluten-free light sour cream

Directions:

Preheat oven to 350 degrees.  Line a 12 cup muffin tin with cupcake liners. 

In a medium bowl, combine the brown rice flour, coconut flour, tapoica starch, baking powder, xanthan gum and salt.

In a large bowl, beat the sugar and canola oil together with an electric mixer on medium speed.  Beat in eggs, one at a time, until a thick, smooth yellow mixture forms.

Combine the orange zest, orange juice and orange extract with the milk in a small bowl.  Add half of the milk mixture to the egg mixture and beat on low speed until well-combined.  Add half of the flour mixture and beat just until combined.  Repeat with the remaining milk and flour mixtures.  Divide the batter evenly among the prepared muffin cups.

Bake for 15-20 minutes or until the cupcakes spring back when the tops are pressed or until a toothpick tester comes out clean.  Remove the cupcakes from the muffin tin and let them cool completely on a wire rack.

To make the icing, in a medium bowl, beat the cream cheese and powdered sugar together until smooth.  Gradually beat in the sour cream. 

Once the cupcakes are cool, use a small spatula or butter knife to spread the icing over the tops.  Store the cupcakes in an airtight container in the refrigerator for up to 5 days.

Chipotle Chicken Chili

(Courtesy of Family Circle)

Ingredients:

2 medium yellow onions, halved and sliced

1 can (14.5 oz.) diced tomatoes

1 Tbsp. tomato paste

3 garlic cloves, chopped

2 c. low-sodium chicken broth

1 chipotle in adobo, seeded and chopped, plus 1 Tbsp. adobo sauce

1 tsp. ground coriander

1 tsp. salt

1/2 tsp. pepper

2 lbs. bone-in chicken thighs, skin removed

1 can (15.5 oz.) black beans, rinsed and drained

1 c. frozen corn kernels, thawed

Directions:

Combine onions, tomatoes, tomato paste, garlic, broth, chipotle, adobo, coriander, salt and pepper in the base of a slow cooker; wedge chicken thighs into the mixture, submerging at least half of the meat in the liquid.  Cover and cook on high for 6 hours or low for 8 hours.

Remove chicken bones and shred meat back into the slow cooker.  Stir in beans and corn to heat through.

Crispy Fish Sticks and Chili Dipping Sauce

(Courtesy of Family Circle)

Ingredients:

1/2 c. unseasoned bread crumbs

1/2 c. corn flake crumbs

3/4 tsp. seasoned salt

1/2 c. all-purpose flour

3 egg whites, lightly beaten

1 lb. tilapia fillets, cut into 3x1/2 inch strips

1/2 c. Thai Kitchen sweet red chili sauce

1 scallion, chopped

Directions:

Heat oven to 450 degrees.  Place a wire rack on a baking sheet and coat with nonstick cooking spray.

Whisk together bread crumbs, corn flake crumbs and seasoned salt in a shallow dish.  Place flour in a second dish and egg whites in a third dish.

Coat each fish strip with flour, dip in the egg white and coat with bread crumb mixture.  Place on prepared pan.

Coat breaded fish sticks with cooking spray.  Bake for 10 minutes or until lightly browned.

Combine chili sauce and scallion.  Serve fish sticks with chili dipping sauce.

Split Pea with Bacon

(Courtesy of Family Circle)

Ingredients:

6 slices bacon, diced

1 medium onion, peeled and diced

3 carrots, peeled and diced

2 ribs celery, trimmed and diced

2 cloves garlic, minced

1 bag (1 lb.) green split peas

1 box (32 oz.) vegetable broth

2 tsp. fresh rosemary, chopped

3/4 tsp. salt

1/4 tsp. pepper

Directions:

Cook bacon over medium heat in a large pot for 8 minutes.  Remove half with a slotted spoon to a bowl.  Add onion, carrots, celery and garlic to the pot.  Continue to cook for 5 minutes.

Stir in split peas, broth, 2 cups of water and rosemary.  Bring to a boil over medium-high heat.  Reduce heat, cover and cook 40 minutes or until peas are soft.  Season with salt and pepper.

Ladle soup into bowl; top each with a little of the reserved bacon bits.

Pork Goulash

(Courtesy of Family Circle)

Ingredients:

3 lb. pork roast, cut into 1 1/2 inch pieces

3 Tbsp. all-purpose flour

2 Tbsp. sweet Hungarian paprika

1/2 tsp. salt

3 Tbsp. vegetable oil

1 medium onion, chopped

1 sweet red pepper, cored and diced

3 Tbsp. apple cider vinegar

1 tsp. caraway seeds

1 can (14.5 oz.) diced tomatoes

1 c. beef broth

2 Tbsp. tomato paste

Chopped fresh parsley

Cooked egg noodles (optional)

Directions:

In a large bowl, combine pork, 2 Tbsp. flour, 1 Tbsp. paprika and 1/4 tsp. salt.  Heat 1 1/2 Tbsp of oil in a large Dutch oven over medium-high heat.  Add half of the pork to the pot and brown on all sides, 5 minutes.  Remove with a slotted spoon; repeat with remaining 1 1/2 Tbsp. oil and the rest of the pork.

Reduce heat to medium and add onion.  Cook 3 minutes.  Stir in sweet red pepper.  Cook 2 minutes.  Sprinkle with remaining 1 Tbsp. flour and 1 Tbsp. paprika.  Cook 1 minute.  Stir in vinegar; let simmer.  Sprinkle with caraway seeds, then pour in tomatoes and broth, scraping up any brown bits from the pan.  Return pork to the mixture.  Cover and simmer over low heat for 1 hour.  Stir in tomato paste and remaining 1/4 tsp. salt.  Cook, uncovered, 10 minutes.  Sprinkle with parsley and serve over egg noodles, if desired.

Beef Enchilada Bake

(Courtesy of Kraft)

Ingredients:
1 lb. lean ground beef
1 can (10.75 oz.) reduced-sodium concensed cream of chicken soup
1/2 lb. Velveeta, cut into 1/2 inch cubes
6 corn tortillas (6 inch), cut in half
1 can (10 oz.) Ro*Tel tomatoes and green chilies, undrained

Directions:
Heat oven to 350 degrees.

Brown meat in a large skillet; drain.

Stir in soup and 1 c. Velveeta.

Spoon 1/3 of the meat mixture into an 8 inch square baking dish; cover with 6 tortilla halves and 1/4 c. Ro*Tel.  Repeat layers.

Top with remaining meat mixture, Ro*Tel and Velveeta; cover.

Bake 25 minutes or until heated through.

Cowboy Quesadillas

(Courtesy of Kraft)

Ingredients:
1/2 lb. (8 oz.) Velveeta, cut into 1/2 inch cubes
1 can (10 oz.) Ro*Tel diced tomatoes and green chilies, drained
4 c. shredded cooked chicken
4 green onions, thinly sliced
6 flour tortillas (10 inch)

Directions:
Combine Velveeta and Ro*Tel in 1 1/2 qt. microwaveable bowl.  Microwave on high for 3 minutes or until Velveeta is completely melted and mixture is well blended, stirring after 2 minutes.  Stir in chicken and onions.

Spray large nonstick skillet with cooking spray and heat on medium-high heat.  Spoon about 2/3 c. chicken mixture onto half of 1 tortilla; fold in half.  Add to skillet; cook 1 minute on each side or until golden brown on both sides.  Remove from skillet.  Repeat with remaining tortillas and filling.

Cut into wedges.

Barbecue Chicken Sandwich

(Courtesy of Mr Food)

Ingredients:
1/4 c. vegetable oil
2 large onions, peeled and thinly sliced
1 c. barbecue sauce
1/3 c. pepper jelly
1/4 c. water
1 Tbsp. brown sugar
1 (3-4 lb.) cooked rotisserie chicken, pulled and shredded
4-5 crusty rolls

Directions:
In a large skillet, heat oil over medium-high heat.  Add onions and cook 15 minutes or until caramelized, stirring frequently.  Add barbecue sauce, jelly, water and brown sugar, stir until jelly is melted

Stir in chicken and cook until heated through.  Spoon over rolls and serve immediately.

http://www.mrfood.com/Sandwiches/Barbecue-Chicken-Sandwich

Santa Fe Chicken Casserole

(Courtesy of Kraft)

Ingredients:
3 c. shredded cooked chicken breasts
1 can (15 oz.) black beans, rinsed
1 can (14.5 oz.) no salt added diced tomatoes, drained
2 green onions, sliced
1 tub (10 oz.) Santa Fe Blend Cooking Creme, divided
3 flour tortillas (6 inch)
3/4 c. Mexican style finely shredded four cheese, divided

Directions:
Heat oven to 375 degrees. 

Combine first 4 ingredients in a large bowl.  Add 3/4 c. cooking creme; mix lightly.

Spoon 1/3 of the chicken mixture into a 9 inch pie plate; top with 1 tortilla, half of the remaining chicken mixture and 1/4 c. shredded cheese.  Cover with second tortilla, remaining chicken mixture, 1/4 c. shredded cheese and remaining tortilla.  Top with remaining cooking creme and shredded cheese; cover

Bake 20 minutes, or until heated through; uncover.  Bake 5 minutes or until cheese is melted.

Chicken Cordon Bleu Pinwheels

(Courtesy of Mr Food)

Ingredients:
4 boneless, skinless chicken breast halves (1 to 1 1/4 lbs.)
1/4 tsp. salt
1/8 tsp. white pepper
1/4 lb. sliced Swiss cheese (8 slices)
1/4 lb. thinly-sliced deli ham (4 slices)
1/2 c. flavored bread crumbs
Paprika for sprinkling


Directions:
Preheat oven to 350 degrees.  Coat a 7x11 baking dish with cooking spray. 


Between 2 pieces of waxed paper, gently pound chicken to 1/4 inch thickness with a mallet or rolling pin.  Evenly sprinkle each piece of chicken with salt and pepper.  Place 1 cheese slice and 1 ham slice on top of each chicken breast half.  Roll each breast jelly roll style and secure with a toothpick.


Place in prepared baking dish and sprinkle chicken evenly with bread crumbs.  Bake 25-30 minutes, or until chicken is cooked through.


Remove from oven and place 1 cheese slice on top of each chicken piece and sprinkle with paprika.  Return to oven for 3-5 minutes or until cheese has melted.  Remove toothpicks before serving.

http://www.mrfood.com/Chicken/Chicken-Cordon-Blue-Pinwheels

Pan Seared Beef Steaks with Garlic Gravy

(Courtesy of Campbells)

Ingredients:
3 tsp. butter
8 (5 oz. each) beef filet mignons, 3/4 inch thick
1/2 c. chopped shallot or onion
1 clove garlic, minced
1 can (10 1/4 oz.) beef gravy
1/2 c. Burgundy or other dry red wine


Directions:
Heat 1 tsp. butter in a 12 inch skillet over medium-high heat.  Add the beef in 2 batches and cook for 8 minutes for medium or to desired doneness, turning the beef over once and adding an additional 1 tsp. butter as needed during cooking.  Remove the beef from the skillet and keep warm.


Reduce the heat to medium.  Add the remaining butter to the skillet.  Add the shallots and cook for 1 minute.  Add the garlic and cook for 30 seconds.  


Stir in the gravy and wine and heat to a boil.  Return the steaks to the skillet and cook until they are heated through.

Applesauce Bread

(Courtesy of Mr Food)


Ingredients:
2 c. whole-wheat flour
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1 1/2 c. applesauce
2/3 c. sugar
2 Tbsp. vegetable oil
2 egg whites
1/4 c. low-fat milk


Directions:
Preheat oven to 350 degrees.  Coat a 9x5 loaf pan with cooking spray.


In a medium-sized bowl, combine flour, baking soda, baking powder, cinnamon and nutmeg; set aside.


In a large bowl, combine applesauce, sugar, vegetable oil, egg whites and milk; mix well.  Gradually add flour mixture to applesauce mixture and thoroughly mix until well-blended.  Pour into prepared loaf pan.


Bake 55-60 minutes, or until a wooden toothpick inserted in the center comes out clean.  Remove from pan and cool on a wire rack.

http://www.mrfood.com/Bread/Applesauce-Bread-2287

Broccoli Cheese Tortellini

(Courtesy of Taste of Home)

Ingredients: 
2 c. heavy whipping cream
1 c. fresh broccoli florets
2 1/2 c. shredded Parmesan cheese, divided
1/4 tsp. coarsely ground pepper
1 tsp. minced fresh parsley


Directions:
In a large saucepan, cook cream and broccoli, uncovered, over medium-low heat for 5-6 minutes or until broccoli is crisp-tender.  Meanwhile, cook tortellini according to package directions.


Stir 2 cups cheese and pepper into broccoli mixture.  Bring to a boil.  Reduce heat; simmer, uncovered, for 10-12 minutes or until cheese is melted and mixture is thickened, stirring occasionally.  


Drain tortellini; add to sauce and toss to coat.  Sprinkle with parsley and remaining cheese.

Pizza Sandwiches

(Courtesy of Taste of Home)

Ingredients:
8 slices Italian bread (3/4 inch thick)
8 slices part-skim mozzarella cheese
8 slices tomato
4 tsp. grated Parmesan cheese
1/4 tsp. garlic salt
24 slices pepperoni
1/4 c. butter, softened
Pizza sauce, warmed

Directions:
On four slices of bread, layer one slice of mozzarella, 2 slices of tomato, 1 tsp. Parmesan cheese, a dash of garlic salt and 6 slices of pepperoni.  Top with remaining mozzarella and bread.  Spread outside of sandwiches with butter.

On a hot griddle, toast sandwiches for 3-4 minutes on each side or until golden brown.  Serve with pizza sauce.

Unfried Chicken

(Courtesy of Bobby Deen)

Ingredients:
8 boneless chicken thighs (trimmed of all visible fat), about 1 1/2 lbs.
1/2 tsp. Paula Deen's House Seasoning (see note below)
1/4 c. reduced fat buttermilk
1 zest and juice of a lemon
2 egg whites
1/2 tsp. hot sauce
1 1/4 c. cornflake crumbs

Directions:
Preheat oven to 375 degrees.  Spray a large cast iron skillet with nonstick cooking spray and heat over medium high heat.

Sprinkle the chicken with the house seasoning.

In a large bowl, combine the buttermilk, lemon zest, lemon juice, egg whites and hot sauce.  Add the chicken; toss to coat.

Place the cornflakes crumbs in another large bowl.  Dip the chicken into the crumbs and pressing so the crumbs adhere.

Place the chicken in the prepared skilled and then transfer to the oven.  Bake until the chicken is golden brown and cooked through (40-45 minutes).

Note~
Paula Deen's House seasoning is a combination of salt, pepper and garlic powder.  4 parts salt, 1 part pepper and 1 part garlic powder.

Open Face Strawberry Cheese Danish

(Courtesy of Mr. Food)

Ingredients:
1 (17.3 oz.) pkg. buttermilk biscuits (8 biscuits)
4 oz. cream cheese, softened
1 egg
2 Tbsp. sugar
1/4 c. strawberry preserves

Directions:
Preheat oven to 375 degrees.  Coat 16 muffin cups with cooking spray.

Seperate each biscuit into 2 halves by gently pulling apart.  Place each biscuit half in a muffin cup and press against the bottom and sides to form a crust. 

In a medium bowl, beat cream cheese, egg and sugar until smooth.  Spoon into crusts and top evenly with preserves.

Bake 10-12 minutes or until edges are golden.  Allow to cool slightly then serve warm.

http://www.mrfood.com/Pastry/Open-Face-Strawberry-Cheese-Danish-836

Double Drizzle Pecan Cookies

(Courtesy of Taste of Home)

Ingredients:
1/2 c. butter, softened
1 1/2 c. packed brown sugar
1 egg
1 tsp. vanilla extract
1 1/2 c. all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1 1/4 c. chopped pecans, toasted
CARAMEL DRIZZLE:
1/2 c. packed brown sugar
1/4 c. heavy whipping cream
1/2 c. confectioners' sugar
CHOCOLATE DRIZZLE:
1 oz. semisweet chocolate
1 Tbsp. butter

Directions:
In a large bowl, cream butter and brown sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.

Shape dough into 1 inch balls; roll in pecans.  Place 2 inches apart on ungreased baking sheets; flatten slightly.  Bake at 350 degrees for 8-10 minutes or until lightly browned.  Cool for 2 minutes before removing to wire racks to cool completely.

In a small saucepan, bring brown sugar and cream to a boil.  Remove from the heat; whisk in confectioners' sugar.  Immediately drizzle over cookies.

In a microwave, melt chocolate and butter; stir until smooth.  Drizzle over cookies.  Let stand until set.  Store in an airtight container.

Slow Cooker Potatoes

(Courtesy of Betty Crocker)

Ingredients:
3 c. boiling water
1 1/2 c. milk
1/2 c. butter or margarine, cut into pieces
1/2 c. sour cream
1 pkg. (8 oz.) cream cheese, cut into cubes
1 tsp. garlic salt
1/4 tsp. pepper
4 c. instant mashed potatoes
Gravy or chopped fresh parsley, if desired


Directions:
Spray a 3-4 quart slow cooker with cooking spray.  In slow cooker, mix boiling water, milk, butter, sour cream and cream cheese with a wire whisk until blended.  Add garlic, salt, pepper and dry mashed potatoes; mix just until blended.


Cover; cook on low heat for 1 1/2 hours, stirring once after 1 hour.


Before serving, stir potatoes.  Serve immediately, or hold in slow cooker on low heat setting up to 3 hours, stirring every 30 minutes.  If potatoes become too thick, stir in additional milk, a couple tablespoons at a time.  Serve sprinkled with parsley or with gravy, if desired.

Spaghetti with Basil Pesto Sauce

(Courtesy of Swanson)

Ingredients:
1/2 c. chicken broth 
1 c. packed fresh basil leaves
2 cloves garlic, minced
1/4 c. grated Parmesan cheese
8 oz. spaghetti, cooked and drained (about 4 cups)


Directions:
Place the broth, basil, garlic and cheese into the blender or a food processor.  Cover and blend until the mixture is smooth.  Place the basil mixture and spaghetti into a large bowl and toss to coat.